I’ve been meaning to post my Ranch Dressing recipe for ages, and today I’m finally getting around to it.
I’ve been working on finding the perfect Ranch recipe for about a year.
I don’t like tangy dressing.
It can’t be hot or spicy.
I really love buttermilk, but not mayo.
It has to be salty and not sweet.
It can’t overpower the salad.
Ok, then. You can see why it’s taken me a year to figure this out. I thought I had the perfect recipe (pictured above) and then my friend Leslie showed up at my doorstep with something new to try. She makes a powdered mix and then adds the wet ingredients later. It’s pretty yummy and has me rethinking my recipe!
Here’s the recipe I have come up with so far. I’m sure it will change, but for now, I think it’s a keeper.
- 2 scallions, white and green parts, chopped
- 1/4 cup chopped fresh basil leaves, lightly packed
- (Sometimes I use less basil and add a little dill.)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon good olive oil
- 2 garlic cloves, chopped
- 2 1/2 teaspoons kosher salt
- 1 cup light sour cream
- 1/2 – 1 cup buttermilk (depending on preference)